Introduction

Most salsa recipes use raw or canned tomatoes, I wanted something like they serve with chips at Mexican restaurants. This is it!
Most salsa recipes use raw or canned tomatoes, I wanted something like they serve with chips at Mexican restaurants. This is it!

Number of Servings: 8

Ingredients

Directions

Wash and place tomatoes on a foil-lined, rimmed baking sheet and broil untill the skin blackens on one side. Turn and blacken the other side. Remove from oven and cool. Meanwhile, place unpeeled garlic in a smalll fry pan on high, shaking pan until skin starts to char in spots, about 5 minutes. Add jalapenos, turning to char skin, about 10 more minutes. Remove from heat and cool. Chop onion to desired size and soak in cold water 30 minutes, drain. Slip tomatoes out of skin, remove part where stem was and dice tomatoes in or over bowl. Peel and mash or press garlic into bowl. Cut stems off jalapenos. Taste jalapenos for heat then chop fine and add desired amount. Add onion to taste, the cilantro and vinegar and salt to taste.